Baked croissants

Croissants

Croissants have been on my list of things to make for quite some time. My goal is to come as close to the French style as possible — crispy on the outside, with tender, buttery layers on the inside. But for a variety of reasons this project kept getting pushed to the back of the line. For one thing, I wanted to make my first batch of them following the traditional instructions that call for all purpose flour, in order to get the feel of what the experience would be like under normal conditions before using home-milled whole wheat flour. And since…

Basics of French pastry class

Recipes profiteroles (pate au choux) with praline pastry cream lemon curd tart with meringue Class notes The tart crust was too bitter for my taste because of the vodka we added to the dough, and the meringue didn’t have enough time to set up so was a bit runny. The profiteroles (pate au choux) seemed a bit undercooked, but were tasty. The praline paste the chef made from scratch is amazing — would like to try that in the future. I’m glad I had this experience, but I realized I don’t have the patience for a casual, social class like this. I’d…